High-Protein Cottage Cheese Chicken Salad (No Mayo)
Make this quick, high-protein chicken salad using cottage cheese instead of mayonnaise for a creamy, lighter texture. It is ideal for fast lunches and meal prepping.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional additions: 1/4 cup grapes or 2 tablespoons sliced banana peppers
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the cottage cheese, chopped celery, and chopped red onion to the bowl.
- In a small separate bowl, whisk together the Dijon mustard and apple cider vinegar.
- Pour the mustard mixture over the chicken and vegetables.
- Mix all ingredients gently until everything is combined and creamy. Do not overmix.
- Stir in any optional additions like grapes or banana peppers now.
- Season with salt and pepper to taste.
- Serve immediately, or cover and chill for at least 30 minutes for best flavor.
Notes
- For a smoother texture, pulse the cottage cheese briefly in a food processor before mixing it with the chicken.
- This recipe works well with rotisserie chicken for faster preparation.
- Serve this salad on lettuce cups for a low carb option, or use it as a filling for sandwiches and wraps.
- This recipe is gluten free if you skip bread or wraps.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 38
- Cholesterol: 95